Ingredients:
4 tilapia fillets
1 cup sliced radishes
1 sliced zucchini
3 tbsp rice vinegar
2 tbsp soy sauce
2 tsp minced scallions
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp of wasabi powder or 1 tbsp horseradish sauce
Preparing:
Mix the soy sauce with 1/2 tsp sesame oil and 1/4 tsp sugar.
Marinate tilapia with the mixture for 5 minutes.
Mix rice vinegar, the remaining sesame oil and the remaining sugar.
Combine radishes, zucchini and scallions and bathe with the above mix.
Cook fish on a grill over medium heat for 8 minutes on each side.
Serve the fish with vegetables.
Ingredients:
12 chicken thighs
1/2 cup barbecue sauce
2 tbsp butter
2 garlic cloves, chopped
1 package mini vegetables
1/4 cup water
Salt and pepper
Preparing:
Marinate chicken thighs with barbecue sauce, salt and pepper.
Cook until brown thighs.
Apart, brown garlic with butter.
Add minivegetables, salt and water.
Cook for 8 minutes.
Serve the chicken thighs with vegetables.
Ingredients:
12 chicken thighs
175 g butter
2 garlic cloves
3 tbsp mango chutney
2 tbsp lime juice
4 tsp cayenne pepper
2 tsp ground turmeric
1 tsp grated ginger
Preparing:
Beat butter with garlic, ginger, turmeric, pepper, chutney and lime juice until well blended.
Roast chicken thighs for 15 minutes.
Bathe thighs with butter and roast for 5 more minutes.
